Fortification of Gluten Free Foods: A necessity or luxury?

Transcription

1 Fortification of Gluten Free Foods: A necessity or luxury? Bronzie Kee Production Manager - Nestle Founder - The Little LunchBox Company

2 Contents Contents Introduction Gluten Free Foods Discussion Conclusion

3 Introduction

4 Gluten Protein

5 Celiac Disease

6 Gluten Free Population

7 Gluten Free Foods

8 Gluten Free Foods

9 Food. More than Just Taste

10 Palatable Nutritionally Balanced Wheat Substitutes Affordable Safe

11 Define Fortification The process of adding micro nutrients to food

12 Why Fortification

13 B Vitamins Iron Industry Fortification Folic Acid Vitamin D Calcium

14 Discussion Fortification

15 Industry Fortification

16 N.J. Wierdsma, M.A. van Bokhorst-de van der Schueren, M. Berkenpas, C.J.J. Moulder, A.V. Bodegraven Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients Nutrients, 5 (10) (2013), pp Industry Fortification Overall, 17% were malnourished, 22% of the women were underweight, and 29% of the patients were overweight (BMI > 25). Vitamin deficiencies were barely seen in healthy controls

17 S.J. Shepherd, P.R. Gibson. Nutritional inadequacies of the gluten-free diet in both recently diagnosed and long term patients with celiac disease. J. Hum. Nutr. Diet., 26 (2013), pp Industry Fortification Dietary inadequacies are common (in patients with Celiac Disease) and may relate to habitual poor food choices in addition to inherent deficiencies in the GFD.

18 J. Miranda, A. Lasa, M.A. Bustamante, I. Churruca, E. Simon. Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten Plant Food Hum. Nutr., 69 (2014), pp Industry Fortification The results of the present collaborative study pointed out differences in calorie, macronutrient, fibre, sodium, salt and cholesterol content between GF rendered and gluten-containing foodstuffs. Following a diet based on GF products can create a nutritional imbalance for celiac patients.

19 C. Hallert, C. Grant, S. Grehn, C. Granno, S. Hulten,G. Midha gen, et al. Evidence of poor vitamin status in celiac patients on a gluten-free diet for 10 years Aliment. Pharmacol. Ther., 16 (2002), pp Industry Fortification Half of the adult celiac patients carefully treated with a gluten-free diet for several years showed signs of a poor vitamin status.

20 T. Thompson. Nutritional Quality of Gluten Free Foods Gluten Free Food Science and Technology (2009), pp Industry Fortification Researchers concluded that the nutrient intake among this group of persons with celiac disease was inadequate. Improving enriched gluten free foods would go a long way towards ensuring that persons with celiac disease consumed a nutritionally adequate diet

21 Industry Fortification S.J. Shepherd, P.R. Gibson. Nutritional inadequacies of the gluten-free diet in both recently diagnosed and long term patients with celiac disease. J. Hum. Nutr. Diet., 26 (2013), pp

22 Individuals (with celiac disease) experienced a deficiency in Key Findings Folate, B-Vitamins, Iron, Calcium, Fibre and Total Grain servings (below RDA).

23 Discussion Fortification

24 Bread or Wheat based products once a day Industry Fortification Wheat, Maize and Rice as Total Cereal Consumption

25 National Diet & Nutrition Survey Cereals Bread Breakfast Cereals Iron 44% 9% 20% Fibre 42% 20% 13% Calcium & Vitamin D 13% Men 20% Women Folate 33% 15%

26 Other Findings

27 Conclusion Fortification

28 Key Points GFD has a lower level of the key micronutrients. This is due to the substitution of fortified wheat with highly refined flour or white rice Thompson T.

29 The Challenge You can get still fulfill all your RDA for micronutrients. Even on a Gluten Free Diet

30 Affordability

31 Conclusion Nutritional Quality Palatability Affordability Education Physicians Dieticians Patients

32 Fortification of Gluten Free Foods: A necessity or luxury? Bronzie Kee Production Manager - Nestle Founder - The Little LunchBox Company